Spanish Chorizo & Chickpea Breakfast Tostada (Corn‑Free)

Ingredients

• 2 pieces gluten‑free flatbread (rice based)
• 100 g chorizo, sliced
• 1/2 cup canned chickpeas, drained
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp fresh lemon juice

Instructions

1. 1

   Toast flatbreads in a dry skillet until golden, about 2 minutes per side.

2. 2

   In another pan, heat olive oil and cook chorizo until crisp, 4‑5 minutes.

3. 3

   Add chickpeas, paprika, and salt; sauté 2 minutes.

4. 4

   Top each flatbread with chorizo‑chickpea mixture and drizzle lemon juice.

5. 5

   Serve immediately.